PANEER BRAISED IN KALE, SPINACH AND SORREL

This is my take on saag paneer – a hearty dish of greens stewed with ginger, garlic and chilli before nuggets of soft paneer are tossed in. I have used a combination of spinach, kale and sorrel for Popeye-pleasing amounts of goodness, but you could just as well use only spinach, or a combination of chard, dandelion and collard greens. Serve with paratha, chapati or a flatbread of your choice.

SERVES 4

H 300g paneer, cubed

H 500g fresh spinach, well washed

H 250g kale

H 200g sorrel

H 2 tbsp ghee

H 1 onion, very finely chopped

H 1 heaped tsp cumin seeds

H 3 fat garlic cloves, thinly sliced

H thumb-sized piece of ginger, peeled and grated

H 1 fresh small green chilli, finely chopped

H 200g passata

H ½ tsp ground turmeric

H sea salt

H Bring a large pan of salted water to the boil. Drop in the paneer and boil for 5 minutes, then fish it out with a slotted spoon. Blanch the spinach, kale and sorrel in the boiling water for 30 seconds then refresh in ice-cold water. Squeeze excess water from the greens, roughly chop and purée in a blender until smooth.

H Heat the ghee in a large heavy-based pan over a low heat. Add the onion and cumin seeds, frying for 15 minutes until caramelised. Add the garlic, ginger and chilli and fry for 2-3 minutes until fragrant, then the passata and turmeric, and cook for 5 minutes. Fold in the puréed greens and continue to cook for 5 minutes before folding in the paneer and seasoning with salt. Cover the pan and let the paneer cook on a low heat for 10 minutes. Serve with chapati, naan or any flatbread your heart desires.